From a6881a9ffff7e7dc92147b3c0e0269eab5844a00 Mon Sep 17 00:00:00 2001 From: Anduin Xue Date: Sat, 5 Mar 2022 01:22:27 +0800 Subject: [PATCH] =?UTF-8?q?=E4=BF=AE=E6=AD=A3=E7=BA=A2=E7=83=A7=E9=B2=A4?= =?UTF-8?q?=E9=B1=BC=E9=87=8C=E7=9A=84=E9=97=AE=E9=A2=98=E3=80=82?= MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8 Content-Transfer-Encoding: 8bit --- dishes/aquatic/红烧鲤鱼.md | 1 + 1 file changed, 1 insertion(+) diff --git a/dishes/aquatic/红烧鲤鱼.md b/dishes/aquatic/红烧鲤鱼.md index 0a43e464..15c1c9fc 100644 --- a/dishes/aquatic/红烧鲤鱼.md +++ b/dishes/aquatic/红烧鲤鱼.md @@ -52,6 +52,7 @@ ## 附加内容 基于下列原因，我们需要在红烧鲤鱼中添加五花肉： + - 五花肉煸炒的时候会出猪油，相比较于植物油，动物油脂更香。 - 煸炒至金黄的五花肉炖煮过后吃起来也很香的，相当于配菜。 - 鱼类本身脂肪含量少，所以香味欠缺，着重的是肉质的口感。所以一般做鱼类菜都建议用猪油，想要一锅奶白香醇的鱼汤。猪油是最好的选择~